Brazillian carrot cake
Brazilian carrot cake
Ingredients
7 carrots
2 ½ cups Brazil nuts
½ cup flax seeds, soaked with 1 cup water
1 cup raw honey or agave syrup
1 cup shredded coconut
1 cup raisins or sultanas
3 tbs Psyllium hulls powder
1 tsp vanilla
1 tsp cinnamon
Directions
Grate carrots. Grind nuts and seeds to meals in seed/coffee grinder or juicer on blank attachment. Process these with raisins, vanilla, coconut, cinnamon, and honey. Add Psyllium and flax meal and process a little more. Place mixture into a spring form cake tin and put in fridge for an hour or so to set. After set, remove cake from tin and serve with cashew cream or coconut ice-cream or on its own.